Easy Horchata Recipe
Horchata is more than a beverage; it's a sip of cultural heritage and a gateway to the soulful flavors of Mexico. With its creamy texture and harmonious blend of ingredients, it's a reminder that simple traditions can bring profound joy. So, raise your glass and celebrate the art of Horchata – a drink that bridges cultures and offers a moment of refreshment with every sip.
Equipment
- 1 bowl
- fridge
- high-powered blender
- 1 strainer
Ingredients
- 1/2 cup short-grained raw rice, rinsed
- 1/4 cup chopped almonds
- 1 mall stick Ceylon cinnamon
- 1 cup hot water
- 200 ml sweetened condensed milk
- 1 tsp vanilla extract
- 3/4 cup milk
- 1 1/4 cups cold water
- ice, to serve
- 2 tsp cinnamon powder, to serve
Instructions
- In a bowl, add rice, almonds, cinnamon stick and hot water. Allow the mixture to cool down completely before covering and refrigerating for a minimum of 8 hours.
- After 8 hours, pour the contents of the bowl into a high-powered blender.
- Add half of the condensed milk and blend for about 10 to 15 minutes until the rice and almonds are completely ground.
- Place a strainer over a large bowl and line the strainer with two layers of cheesecloth.
- Pour the contents of the blender over the strainer.
- Strain all of the liquid into the bowl.
- I like to bring the edges of the cheesecloth together into a parcel and squeeze the liquid out.
- Remove strainer from the bowl and discard the rice and almond bits.
- Add the remaining condensed milk, vanilla extract, milk and cold water into the bowl. Mix until fully combined.
- Pour into individual glasses and serve with ice and a sprinkling of cinammon powder.
Video
Notes
- Horchata is traditionally made with rice, cinnamon, and sweeteners like sugar or condensed milk.
- Soaking the rice helps soften it for easier blending and smoother consistency.
- Strain the mixture through a fine mesh sieve to achieve the silky texture characteristic of Horchata.